Category: Sauces

You know what you need this for.

The refined way to add cream to your dishes. Try it beef stroganoff!

This adds tons of flavor to whatever you put it on.

Save your parmesan rinds in the freezer. When you have about a pound, make this stock. It’s wonderful.

From my daughter. If she likes it it’s yummy.

Useful in so many ways – try combining it with dates!

Try this sauce on sourdough egg noodles or spaetzle.

This is great with gravlox.

Sprinkle it over rich and hearty dishes, like osso buco

This amazing sauce is awesome on all types of fish.

Based on a light-colored veloute sauce, but thickened with egg yolks and heavy cream.

A sauce that is made from a roux and a light stock. It is one of the “mother sauces” of French cuisine. Velouté is French for ‘velvety’

A classic French sauce that is made with a base of veloute sauce. It is usually served with chicken, hence the name “poulette” which means “little hen” in French.

My secret burger sauce.

A classic French sauce named after the Bordeaux region of France. It has a lot of flavor so you only need a drizzle on meat, for example.

An onion sauce thickened with bechamel sauce. Serve with meats, poultry and vegetables.

So many uses for this sauce. Creamy and delicious.

For your barbeque!